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Below is a short list of some of our more interesting titles. This list is updated every week.

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1.
The Practical Cook Book; containing upwards of one thousand receipts: consisting of directions for selecting, preparing and cooking all kinds of meats, fish, poultry, and game, soups broths, vegetables and salads... and numerous preparations for invalids.
Philadelphia: Lippincott, Grambo & Co. 1855. Octavo, vi, 303 pages. Second edition, later printing, expanded by thirty pages beyond the original edition of 1850. Thorough and well-indexed, Mrs. Bliss' Practical Cook Book offers a wide array of recipes, including sections on Creams, Ices and Water Ices, as well as Blanc Mange, Creams, Charlotte Russe, Flummery, Syllabubs, Curds and Whey. Heavily foxed throughout, spine a bit cocked, but still sound. Publisher's... (Item #5655)
Price: $150.00
The Practical Cook Book; containing upwards of one thousand receipts: consisting of directions for selecting, preparing and cooking all kinds of meats, fish, poultry, and game, soups broths, vegetables and salads... and numerous preparations for invalids. Bliss Mrs.
2.
Potatoes: One-Hundred-&-One Ways of Cooking
London: William Heineman Ltd. 1932. Small octavo (18.5 x 12.5 cm.), 62 pages. Index. FIRST EDITION. Boulestin and Adair attempt to demonstrate the potato's rightful place in English cuisine. X. Marcel Boulestin was a French chef, restaurateur and author of cookbooks that popularized French cuisine in the English-speaking world. His restaurant, The Restaurant Français, opened in 1927, was known at the time as the most expensive in London. Some light... (Item #6369)
Price: $60.00
Potatoes: One-Hundred-&-One Ways of Cooking. X. M. Boulestin, Xavier Marcel Boulestin, A. H. Adair, Arthur Henry "Robin" Adair.
3.
Bien Manger pour Bien Vivre. Essai de Gastronomie Theorique. Preface par Ali-Bab.
Paris: Albin Michel, Editeur, 1922. Small octavo, 350 pages. Table of contents. Fifth thousand. An early printing of one of the many culinary titles from the great French scientist and food writer. Substantially unopened, in publisher's original black and red printed wrappers. Some age toning throughout, bit of creasing to spine, otherwise very good. (Item #2753)
Price: $90.00
Bien Manger pour Bien Vivre. Essai de Gastronomie Theorique. Preface par Ali-Bab. Edouard de Pomiane, Ali-Bab.
4.
Beadle’s Dime Recipe Book: a Directory for the parlor, nursery, sick room and toilet, for the kitchen, larder, etc. by Mrs. Victor.
New York: Beadle and Co., 118 William Street, 1863. Octavo (16 x 10.5 cm.), [vii]-x, [11]-97, [3] pages. Revised and enlarged edition; originally published 1859. The Dime Recipe Book serves as companion to the Dime Cook Book that was published just fourteen days earlier in July 1859; second in the series of Beadle's Housekeeper’s Hand Books. "The first edition has ... 100 pages ... A revised edition of the same... (Item #6296)
Price: $750.00
Beadle’s Dime Recipe Book: a Directory for the parlor, nursery, sick room and toilet, for the kitchen, larder, etc. by Mrs. Victor. Metta Victoria Fuller Dime Books; Victor.
5.
Gastronomie Nivernaise.
Moulins: Crepin-Leblond, 1939. Octavo, 137 pages. First ordinary edition, following a limited edition of 100 copies. Small booksellers sticker on colophon, otherwise very good in publisher's black, green and red printed wrappers. Uncommon. (Item #1934)
Price: $200.00
Gastronomie Nivernaise. Les Freres Drouillet.
6.
Modern Domestic Cookery, and Useful Receipt Book. Adapted for Families... Enlarged and Improved by D. Hughson with Specific Approved Patent Receipts, Extracted from the Records...
New York: Published by Leavitt & Allen, no. 379 Broadway, [1857]. Octavo, 360, 61, xii, pages. Engraved title and frontispiece. Illustrated with two engraved plates. A later American edition of this work, originally titled The Housekeeper's Instructor (London 1791), including Hughson's improvements and the New Family Receipt Book, reprinted here with separate pagination. As Cagle reminds us, "this is an entirely different work from Elizabeth Hammond's Modern Domestic Cookery." Chapters... (Item #5669)
Price: $450.00
Modern Domestic Cookery, and Useful Receipt Book. Adapted for Families... Enlarged and Improved by D. Hughson with Specific Approved Patent Receipts, Extracted from the Records. W. A. Henderson, D. Hughson, Enlarged.
7.
Haitian Recipes. Illustrated by Robel Paris.
Port-au-Prince, Haiti: the author; Imp. Henri Deschamps, 1955. Stapled booklet (21 x 13.5 cm.), 14 pages. Illustrated, and colored by hand. FIRST EDITION. A charming little cookbook by an artist who came to Port-au-Prince for an exhibit and remained long enough to develop a true appreciation of the island and its people. The book contains twenty-three recipes, as well as a few short vignettes about life and food in Haiti... (Item #5261)
Price: $150.00
Haitian Recipes. Illustrated by Robel Paris. Robel Paris.
8.
The Rector Cook Book. World Famous Recipes. Specialties from Noted Restaurants including those mentioned in "A Cook's Tour" and "The Girl from Rector's" as appeared in the Saturday Evening Post.
Chicago, IL: Rector Publishing Company, 1928. Octavo, 173 pages + index + ads. First edition. If you're looking for golden age recipes, this is the best of the raconteur chef George Rector's books by far. It includes recipes found in his other works and in his Saturday Evening Post column. So much of what Rector wrote was puffery; culinary historian David Kamp has called him a "congenital embellisher" while debunking... (Item #2564)
Price: $150.00
The Rector Cook Book. World Famous Recipes. Specialties from Noted Restaurants including those mentioned in "A Cook's Tour" and "The Girl from Rector's" as appeared in the Saturday Evening Post. George Rector.
9.
The Hotel Butcher, Garde Manager and Carver. Suggestions for the buying, handling, sale, and service of meats, poultry and fish for hotels, restaurants, clubs, and institutions. An expression of the practical experience of one who has spent thirty years in all branches of kitchen, pantry and storeroom work; Also as steward and buyer.
Chicago, Ill. Published by the Hotel Monthly Press; John Willy Inc. 1935. 125, [3] pages. Publisher's advertisements. Illustrated with line drawings and diagrams in text. Later edition. The author, who states he has spent "thirty years in all branches of kitchen, pantry and storeroom work is a hands-on guy. His Introductory Remarks state he has "undertaken this task with considerable hesitation..." as "...it is not easy to impart one's knowledge... (Item #6363)
Price: $75.00
The Hotel Butcher, Garde Manager and Carver. Suggestions for the buying, handling, sale, and service of meats, poultry and fish for hotels, restaurants, clubs, and institutions. An expression of the practical experience of one who has spent thirty years in all branches of kitchen, pantry and storeroom work; Also as steward and buyer. Frank Rivers.
10.
Wehman's Cook Book: A complete collection of valuable recipes suited to every household and all tastes.
New York City: Wehman Bros., 126 Park Row, copyright 1890 [1890-1912]. Octavo-sized, stapled booklet (18 x 12.5 cm.), 96, [2] pages. index is actually a detailed table of contents. Publisher's advertisements. Early, but unidentified printing. Author from copyright notice (but likely produced by a contract writer). A novelty, "pulp" cookbook, with recipes in narrative form. Illustrations of the covers of other Wehman titles can be seen on the interior and... (Item #6371)
Price: $90.00
Wehman's Cook Book: A complete collection of valuable recipes suited to every household and all tastes. Henry J. Wehman.